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Yemeni Style Smokey Chicken Mandi

Ingredients Smokey Chicken:

1. Prepare Mandi Sauce:

  • -Namak (Salt) ¼ tsp or to taste
  • -Kali mirch powder (Black pepper powder) ¼ tsp
  • -Lal mirch (Red chilli) crushed ¼ tsp
  • -Tomato paste 1 & ½ tbs
  • -Water ¼ Cup
  • -Tamatar (Tomatoes) 3 medium
  • -Hari mirch (Green chilli) 2
  • -Lehsan (Garlic) cloves 2
  • -Hara dhania (Fresh coriander) 1-2 tbs

2. Prepare Mandi Chicken:

  • -Kali mirch powder (Black pepper powder) ½ tbs
  • -Laung powder (Clove powder) ¼ tsp
  • -Namak (Salt) ½ tbs or to taste
  • -Olive oil 3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Cooking oil ¼ Cup
  • -Chicken leg quarters 4 pieces
  • -Zafran (Saffron strands) ½ tsp
  • -Hot water 2-3 tbs
  • -Dhania powder (Coriander powder) 1 & ½ tbs
  • -Elaichi powder (Cardamom powder) ½ tsp
  • -Paprika powder ½ tbs
  • -Zeera powder (Cumin powder) 1 & ½ tbs
  • -Haldi powder (Turmeric powder) ¼ tsp

3. Prepare Mandi Rice:

  • -Hari elaichi (Green cardamom) 3-4
  • -Badiyan ka phool (Star anise) 1
  • -Chicken cube 1
  • -Water 4 Cups or as required
  • -Namak (Salt) 1 tbs or to taste
  • -Koyla (Charcoal) for smoke
  • -Badam (Almonds) blanched & peeled
  • -Hara dhania (Fresh coriander) chopped
  • -Falak Extreme Basmati Rice 500g
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) sliced 1 medium
  • -Lehsan (Garlic) sliced 1 tbs
  • -Hari mirch (Green chillies) 5-6
  • -Shimla mirch (Capsicum) sliced 1 small
  • -Tez patta (Bay leaves) 2
  • -Darchini (Cinnamon sticks) 2
  • -Sabut dhania (Coriander seeds) ½ tbs
  • -Zeera (Cumin seeds) 1 tsp
  • -Laung (Cloves) 4-5
  • -Sabut kali mirch (Black peppercorns) ½ tsp

Directions:

1. Prepare Mandi Sauce:

  1. -In a chopper, add tomatoes,green chilli, garlic,fresh coriander, salt,black pepper powder, red chilli crushed, tomato paste & water, chop well & set aside.

2. Prepare Mandi Chicken:

  1. -Make deep cuts on both sides of chicken pieces with the help of a knife & set aside.
  2. -In a small bowl, add saffron, and hot water, mix well & set aside.
  3. -In a bowl, add coriander powder,cardamom powder, paprika powder, cumin powder,turmeric powder, black pepper powder, clove powder, salt, olive oil, ginger garlic paste, saffron water & whisk well.
  4. -Add chicken pieces & rub evenly, cover & marinate for 4 hours or overnight in the refrigerator.
  5. -In a pot, add cooking oil, and marinated chicken, apply the remaining marinade & cook on medium flame from both sides until golden brown, take out chicken pieces & set them aside.

3. Prepare Mandi Rice:

  1. -In a bowl, add basmati rice, and water, wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
  2. -In the same pot, add cooking oil, and onion & fry until lightly golden.
  3. -Add garlic, and green chillies & sauté for a minute.
  4. -Add capsicum & mix well.
  5. -Add bay leaves, cinnamon sticks, coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom, star anise, and chicken cube, mix well & cook for 1-2 minutes.
  6. -Add strain & soaked rice & mix well.
  7. -Turn off the flame, add water, and salt & mix well.
  8. -Place the steamer on top of the pot & add cooked chicken pieces, apply the remaining marinade with the help of a brush, and cover with aluminium foil & lid.
  9. -Turn on the flame & cook on high flame for 4-5 minutes to build up steam than steam cook on low flame for 20-25 minutes.
  10. -Give coal smoke for 2 minutes.
  11. -Garnish with almonds, and fresh coriander & serve chicken mandi with mandi rice & sauce!

 

Kathiawari Aloo Choley

Ingredients Aloo Choley:

1. Prepare Hari Chutney:

  • -Zeera (Cumin seeds) 1 tsp
  • -Sev nimco 2 tbs
  • -Namak (Salt) ½ tsp or to taste
  • -Kala namak (Black salt) ½ tsp
  • -Lemon juice 3 tbs
  • -Water ¼ Cup
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Hari mirch (Green chillies) 3-4
  • -Adrak (Ginger) 1-inch piece
  • -Lehsan (Garlic) cloves 3-4

2. Prepare Kathiawari Cholay:

  • -Hari mirch (Green chillies) sliced 3-4
  • -Hara dhania (Fresh coriander) chopped handful
  • -Tamatar (Tomato) deseeded & chopped
  • -Chaat masala
  • -Lal mirch (Red chilli) crushed
  • -Pyaz (Onion) sliced
  • -Papri
  • -Har dhania (Fresh coriander) chopped
  • -Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • -Chicken powder 1 tbs
  • -Zarda ka rang (Orange food colour) ¼ tsp
  • -Water 2 Cups
  • -Water 1 litre
  • -Safed Chaney (Chickpeas) 300g (boiled until 90% done)
  • -Aloo (Potatoes) boiled & diced 3 large
  • -Aloo (Potato) boiled & cubes 1 medium
  • -Safed Chaney (Chickpeas) boiled ¼ Cup along with its water
  • -Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
  • -Tomato ketchup 4 tbs
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

1. Prepare Hari Chutney:

  1. – In a blender flagon, add fresh coriander, mint leaves, green chillies, gusto, garlic, cumin seeds, sev nimco, swab, black swab, bomb juice, and water, mix well & set away.

2. Prepare Kathiawari Cholay:

  1. – In a blending flagon, add potato, chickpeas along with its water, tamarind pulp, tomato ketchup, coriander seeds, turmeric greasepaint, cumin seeds, red chilli crushed, chaat masala, swab, red chilli greasepaint, funk greasepaint, orange food colour, water & mix well.
  2. – Transfer to a wok, add water, mix well & bring it to a boil.
  3. – Add chickpeas, potatoes, green chillies, and fresh coriander, mix well & cook on medium honey for 18- 20 twinkles, cover & chef on low honey for 4- 5 twinkles.
  4. – On a serving plate, add khathiawari cholay, set hari chutney, tomato, chaat masala, red chilli crushed, onion, papri, and fresh coriander & serve with pav buns!

Samosa Chaat Tray

Ingredients Samosa Chaat Tray:

1. Prepare Aalo & Imli ki Khatti Chutney:

Aalo (Potatoes) boiled 300g

-Imli pulp (Tamarind pulp) ¼ Cup

-Namak (Salt) 1 tsp or to taste

-Maida (All-purpose flour) 2 tbs

-Ajwain (Carom seeds) 1/8 tsp

-Tatri (Citric acid) ¼ tsp

-Chicken powder 1 tbs

-Zarda ka rang (Orange food color) ¼ tsp

-Water 2 Cups

-Water 2 & ½ Cups

-Lal mirch (Red chili) crushed 2 tsp

-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp

-Zeera (Cumin seeds) roasted & crushed ½ tbs

-Monsalwa Chicken Spring roll 700g (1 pack)

-Monsalwa Chicken samosa 480g (1 pack)

-Cooking oil for frying

2. Assembling:

-Tamatar (Tomatoes) deseeded & chopped

-Pyaz (Onion) chopped

-Kheera (Cucumber) deseeded & chopped

-Safed chane (Chickpeas) boiled

-Chaat masala

-Lal mirch (Red chili) crushed

-Dahi (Yogurt) whisked

-Sev nimco

-Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Aalo & Imli ki Khatti Chutney:

  1. – In a blender flagon, add potatoes, tamarind-purpose flour, carom seeds, citric acid, funk grease paint, orange food color,water & mix well.
  2. – Transfer to a wok, add water, red chili crushed, coriander seeds, and cumin seed & blend well, cook on medium honey until sauce thickens( 8- 10 twinkles) & keep mixing in between.
  3. – Let it cool fully. – In a wok, heat cuisine oil painting ( 150C) & shindig funk spring rolls on medium honey until golden & crisp and set away.
  4. – In a wok, heat cuisine oilpainting( 150C) & shindig funk samosa on medium honey until golden & crisp and set away.

2. Assembling:

  1. – On a charger, add & spread set aalo & imli ki khattichutney, add fried funk spring rolls & fried funk samosa, set aalo & imli ki khattichutney, tomatoes, onion, cucumber, chickpeas, chaat masala, red chili crushed, yogurt, sev nimco, fresh coriander &
    serve!

Hyderabadi Dahi Baray

Ingredients Hyderabadi Dahi Baray:

1. Prepare Dahi (Yogurt Mixture):

  • -Dahi (Yogurt) 500g
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Namak (Salt) ½ tsp or to taste
  • -Chaat masala ½ tsp
  • -Hari mirch (Green chili) crushed 1 tsp
  • -Water 1 Cup or as required

2. Prepare Bhalla:

  • Baisan (Gram flour) 1 & ½ Cups
  • -Zeera (Cumin powder) roasted & crushed 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Namak (Salt) 1 tsp or to taste
  • -Ajwain (Carom seeds) ¼ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Sabut dhania (Coriander seeds) crushed 1 tsp
  • -Baking soda ¼ tsp
  • -Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped 1 tbs
  • -Water 1 Cup or as required
  • -Cooking oil for frying

3. Prepare Tadka:

  • -Cooking oil 3-4 tbs
  • -Rai dana (Mustard seeds) ½ tsp
  • -Zeera (Cumin seeds) 1 tsp
  • -Sukhi Lal mirch (Dried red chilies) 4-5
  • -Curry patta (Curry leaves) 12-15
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp

Directions:

1. Prepare Dahi (Yogurt Mixture):

  1. – In a coliseum, add yogurt, cumin grease paint, red chili grease paint, swab, chaat masala, and green chili & whisk well.
  2. – Add water, whisk well & chill for 30 twinkles. Prepare Bhalla.
  3. – In a coliseum, add gram flour, cumin seeds, red chili greasepaint, swab, carom seeds, turmeric greasepaint, coriander seeds, incinerating soda pop, gusto garlic paste & fresh coriander.
  4. – Gradationally add water, whisk well & beat well for 2- 3 twinkles. Note To check the thickness of the batter, drop 1 tsp of batter& pour in water, if it sinks, beat again for 1- 2 minutes. However, its ready to use, If the batter floats.
  5. – In a wok, heat cuisine oil painting, pour the batter with the help of a small spoon, and shindig on medium honey until golden.
  6. – In a coliseum, add lukewarm water, and fried baray and let them soak for 6- 8 twinkles also take out from the water and squeeze gently to remove redundant water.
  7. – In a serving dish, add set baray & pour set yogurt. Prepare Tadka
  8. – In a small frying visage, add cuisine oil painting & heat it.
  9. – Add mustard seeds, cumin seeds, and dried red chilies & blend well. – Add curry leaves & blend well.
  10. -Add Kashmiri red chili grease paint & blend well. – Pour set tadka on dahi baray & serve!

 

Bread Samosa in Air Fryer

Ingredients Bread Samosa in Air Fryer:

1. Prepare Chicken & Cheese Filling:

  • -Pickled jalapenos chopped ¼ Cup
  • -Hara pyaz (Spring onion) chopped ¼ Cup
  • -Bread slices large as required
  • -Water as required
  • -Namak (Salt) ¼ tsp or to taste
  • -Paprika powder ½ tsp
  • -Lehsan powder (Garlic powder) ½ tsp
  • -Non-stick spray
  • -Cooking oil 2 tbs
  • -Lehsan (Garlic) chopped 1 & ½ tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) ¾ Cup
  • -Lal mirch (Red chili) crushed 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Kali mirch powder (Black pepper powder) 1 tsp
  • -Garam masala powder ½ tsp
  • -Chicken boiled & shredded 350g
  • -Cheddar cheese grated 1 Cup
  • -Mozzarella cheese grated 1 Cup

Directions:

1. Prepare Chicken & Cheese Filling:

  1. – In a frying visage, add cuisine oil painting, and garlic, mix well & shindig until lightly golden.
  2. – Add all-purpose flour & blends well
  3. . – Add milk, blend continuously & cook until it thickens.
  4. – Add red chili crushed, swab, black pepper grease paint, and garam masala grease paint & blend well.
  5. – Add funk & blend until well combined.
  6. – Let it cool fully.
  7.  – Add cheddar rubbish, mozzarella rubbish, pickled jalapenos & spring onion, mix well & set away.
  8. – Cut circles of chuck slices with the help of a cookie knife(4.5 inches) & set away.
  9. – Use leftover check to make breadcrumbs, transfer to the wok & dry repast on medium-low honey until light golden & crisp( 3- 4 twinkles), hash well to make breadcrumbs & set away.
  10. – Roll out chuck circles with the help of a rolling leg and cut them into two pieces.
  11. – On one side of the chuck, apply water, join two sides/ edges to make a cone, and press gently to seal the cone.
  12. – Fill the cone with set funk &rubbish stuffing, apply water on the edges, bring the edges together and seal the edges duly.
  13. – Prepare the remainingchucksamosas also( makes 45).
  14. – In one coliseum, add water & in another coliseum add a set of diced breadcrumbs, swab, paprikagreasepaint, garlic greasepaint, and mix well.
  15. – Now dip chucksamosa in water & fleece with breadcrumbs.
  16. – Can be stored in a watertight vessel for over two 2 weeks in a freezer.
  17. – In a range handbasket, place chucksamosa and spot non-stick spray on both sides of the samosa & air shindig at 160C for 12 twinkles.
  18. – Serve with chili sauce!

 

 

Chana Chaat with Potato Chops

Ingredients Chana Chaat with Potato Chops:

1. Prepare Meethi Khajoor Chutney:

  • -Gur (Jaggery) 1 Cup (140g)
  • -Khajoor (Dates) deseeded 9-10
  • -Namak (Salt) ¼ tsp or to taste
  • -Lal mirch powder (Red chilli powder) ¼ tsp or to taste
  • -Water 1 Cup

2. Prepare Imli ki Khatti Chutney:

  • -Imli pulp (Tamarind pulp) 1 & ½ Cup (100g of tamarind soaked in 1 & ½ Cup of water)
  • -Water ½ Cup
  • -Namak (Salt) ¼ tsp or to taste
  • -Adrak powder (Ginger powder) 1 tsp
  • -Kala namak (Black salt) ½ tsp
  • -Chaat masala 1 & ½ tsp
  • -Cornflour ½ tbs

3. Prepare Potato Chops:

  • -Besan (Gram flour) sifted 1 & ½ Cup
  • -Zeera (Cumin seeds) 1 tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Zarda ka rang (Orange food color) 1 pinch
  • -Baking soda ½ tsp
  • -Cooking oil 1 tbs
  • -Water 1 & ½ Cup
  • -Aalo (Potatoes) boiled 4-5 medium
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala ½ tsp
  • -Lehsan paste (Garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil for frying

Assembling:

  • -Safed chanay (Chickpeas) boiled
  • -Tamatar (Tomato) deseeded & chopped
  • -Pyaz (Onion) chopped
  • -Hari mirch (Green chilli) chopped
  • -Chaat masala
  • -Dahi (Yogurt) whisked
  • -Green chutney
  • -Pyaz (Onion) sliced
  • -Papri
  • -Beetroot julienne
  • -Hari mirch (Green chillies) chopped
  • -Hara dhania (Fresh coriander) chopped
  • -Chaat masala

Directions:

1. Prepare Meethi Khajoor Chutney:

  1. – In a saucepan, add jaggery, dates, swab, red chilli greasepaint, water, mix well & bring it to boil, cover & cook on low
  2. Honey for 4- 5 twinkles.
  3. – Now mash well with the help of lecher, mix well & cook for 1- 2 twinkles.
  4. – Let it cool.

2. Prepare Imli ki Khatti Chutney:

  1. – In a saucepan, add tamarind pulp, water, swab, gusto greasepaint, black swab, chaat masala,cornflour & whisk well
  2. . – Turn on the honey, bring it to boil & cook until it thickens( 2- 3 twinkles).
  3. – Let it cool.

Prepare Potato Chops:

  1. – In a coliseum, add gram flour, cumin seeds, swab, orange food color, incinerating soda pop, cooking oilpainting & whisk well
  2. – Gradationally add water, whisk well & beat well for 2- 3 twinkles & let it rest for 10 twinkles.
  3. – In acoliseum add potatoes & crush well with the help of lecher.
  4. – Add swab, red chilli greasepaint, coriander seeds, turmeric
    greasepaint, red chilli crushed, chaat masala, garlic paste, fresh coriander & blend well.
  5. – Grease hands with oil painting,take a small volume of admixture( 60g) & make galettes or kababs of equal sizes.
  6. – In a frying visage, heat cuisine oilpainting, now dip potato chops in set batter & shindig on medium honey from both sides until golden( makes 10).
     

4. Assembling:

  1. – In a serving server, add chickpeas, tomato, onion, green chilli, chaat masala, fried potato chops, yogurt, greenchutney, set imli ki khatti chutney, onion, set meethi khajoor chutney, papri, beetroot, green chilli, fresh coriander, chaat
    masala & serve!

Imli Aloo Bukhara Soda

Ingredients for Imli Aloo:

  • -Kala namak (Black salt) ½ tsp
  • -Pink salt & Red chili powder
  • -Ice cubes as required
  • -Tukhme balanga (Basil seeds) soaked for 15 minutes
  • -7up free
  • -Aalo Bukhara (Dried plums) 150g (soaked for 1 hour)
  • -Imli (Tamarind) 100g
  • -Water 3 Cups
  • -Namak (Salt) ¼ tsp or to taste
  • -Saunf powder (Fennel powder) 1 tsp
  • -Zeera powder (Cumin powder) roasted 1 tsp
  • -Kali mirch powder (Black pepper powder) ¼ tsp

Directions:

  1. – In a kettle, add dried catches, tamarind, and water, mix well & bring it to a boil.
  2. – Add swab, fennel greasepaint, cumingreasepaint, black pepper greasepaint, and black swab, mix well & cook on low honey for 8- 10 twinkles while stirring in between also strain admixture with the help of a strainer
  3. .Imli aalo bukhara concentrate is ready!( Makes 8- 10 spectacles).
  4. -Can be stored in the refrigerator for over two 2 weeks. – Apply the bomb on the hem of the serving glass & invert it on a pink swab & red chili grease paint.
  5. – Add ice cells, and basil seeds, set imli aalo Bukhara to concentrate, 7up & stir.

Strawberry& Melon

Ingredients For Strawberry & Melon:

1. Strawberry Colada:

  • -Pineapple chunks ½ Cup (100g)
  • -Coconut milk 1 & ½ Cups
  • -Strawberries 1 Cup (200g)
  • -Water ½ Cup
  • -Ice cubes as required
  • -7up

2. Melon Colada:

  • -Kharbooza (Melon) cubes 2 Cups
  • -Sugar 1 tbs (optional)
  • -Coconut milk 1 & ½ Cups
  • -Ice cubes as required
  • -7up

Directions For Strawberry & Melon:

1. Strawberry Colada:

  1. – In a blender flagon, add pineapple gobbets, and coconut milk, mix well & set away.
  2. – In a blender flagon, add strawberries, and water & mix well.
  3. – In a serving glass, add ice cells, set strawberry puree( 3- 4 tbs), set pineapple & coconut milk( 3- 4 tbs)& 7up.
  4. – embellish with strawberry & serve! – Serves 6- 8

2. Melon Colada:

  1. – In a blender flagon, add melon, coconut milk &
    mix well.
  2. – In a serving glass, add ice cells, set melon & coconut milk( 3- 4 tbs) & 7up
  3.  – Decorated with melon balls &cherry & serve! – Serves 6- 8

Crispy Tandoori Pakoray With Amazing Tandoori Chutney

Ingredients For Tandoori Pakoray:

1. Prepare Spicy Tandoori Chutney:

  • -Lemon juice 2 tbs
  • -Cooking oil 1 tsp
  • -Orange food color ¼ tsp or as required
  • -Koyla (Charcoal) for smoke
  • -Mayonnaise ½ Cup
  • -Dahi (Yogurt) 1 Cup
  • -Tandoori masala 2 tbs
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp
  • -Namak (Salt) 1 pinch or to taste

2. Prepare Green Chutney:

  • Hari mirch (Green chilies) 7-8
  • -Namak (Salt) ¼ tsp or to taste
  • -Lemon juice 2-3 tbs
  • -Water ¼ Cup or as required
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Leshan (Garlic) cloves 4-5
  • -Zeera (Cumin seeds) 1 tsp

3. Prepare Crispy Tandoori Pakoray:

  • -Zeera (Cumin seeds) 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 tbs
  • -Baisan (Gram flour) sifted 2 & ½ Cups
  • -Water ½ Cup or as required
  • -Cooking oil for frying
  • Pyaz (Onion) sliced 1 Cup
  • -Gajar (Carrot) grated 1 Cup
  • -Band gobhi (Cabbage) shredded 1 & ½ Cups
  • -Aloo (Potato) julienne 2 medium
  • -Hari pyaz (Spring onion) chopped ½ Cup
  • -Hari mirch (Green chili) sliced 1 tbs
  • -Hara dhania (Fresh coriander) chopped 2-3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 2 tsp
  • -Tandoori masala 1 tbs
  • -Baking soda ½ tsp

4. Assembling:

  • -Dahi (Yogurt) whisked
  • -Nimco sev
  • -Peanuts roasted
  • -Lal mirch (Red chili) crushed

Directions:

1. Prepare Spicy Tandoori Chutney:

  1. -In a bowl, add mayonnaise, yogurt, tandoori masala, Kashmiri red stew powder, salt, and lemon juice and whisk well.
  2. -In a saucepan, add preparing oil, prepared sauce, and orange food color, mix well, and cook briefly.
  3. -Switch off the fire and give coal smoke for 2 minutes.
  4. -Allow it to cool and save.

2. Prepare Green Chutney:

  1. -In a jug, add new coriander, mint leaves, garlic, cumin seeds, green chilies, salt, lemon juice, and water, blend well and put away.

3. Prepare Crispy Tandoori Pakoray:

  1. -In a bowl, add onion, carrot, cabbage, potato, spring onion, green chillI, fresh coriander, ginger garlic paste, tandoori masala, baking soda, cumin seeds, salt, coriander seeds, and blend well.
  2. -Add gram flour and blend until all around joined.
  3. -Continuously add water and blend well.
  4. -In a wok, heat cooking oil and broil on medium fire until brilliant and fresh.

4. Assembling:

  1. -On broiled fritters,add yogurt, prepared hot roasted chutney, prepared green chutney,nimco sev, peanuts, red bean stew squashed, and serve

Easy Street Style Dahi Baray

Ingredients for Dahi Baray :

1. Prepare Baray:

  • Cornflour 2 tbs
  • Water 1 Cup
  • Dahi (Yogurt) chilled ½ kg
  • Sugar ¼ Cup or to taste
  • Mehran Dahi bara mix 1 pack (150g)
  • Warm water ¾ Cup
  • Cooking oil for frying
  • Lukewarm water for soaking

2. Imli ki Meethi Chutney:

  • Kala namak (Black salt) ¼ tsp
  • Ajwain (Carom seeds) ¼ tsp
  • Adrak powder (Ginger powder) ¼ tsp
  • Zarda ka rang (Orange food color) 1 pinch
  • Cornflour 2 tbs
  • Water 3-4 tbs
  • Gur (Jaggery) crushed 1 & ½ Cup
  • Imli pulp (Tamarind pulp) ½ Cup
  • Water 2 Cups
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) ¼ tsp or to taste

3. Spicy Hari Chutney:

  • Namak (Salt) ½ tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Tatri (Citric acid) ½ tsp
  • Lemon juice 3 tbs
  • Cornflour 1 & ½ tbs
  • Water 2-3 tbs
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Podina (Mint leaves) 1 & ½ Cups
  • Hari mirch (Green chilies) 6-7
  • Pyaz (Onion) 2 medium
  • Leshan (Garlic) cloves 5-6
  • Water 1 & ½ Cup
  • Cooking oil 1-2 tbs

4. Assembling Dahi Baray:

  • Spicy hari chutney
  • Imli ki meethi chutney
  • Hari mirch (Green chili) chopped
  • Lal mirch (Red chili) crushed
  • Papri
  • Hara dhania (Fresh coriander) chopped
  • Chaat masala
  • Aalo (Potato) boiled & cubes
  • Tamatar (Tomato) deseeded & chopped
  • Kheera (Cucumber) deseeded & chopped
  • Pyaz (Onion) slices

 Directions Dahi Baray:

1. Prepare Baray:

  1. In a bowl, upload dahi bara blend, heat water & whisk nicely, cowl & let it relax for 15 minutes.
  2. In a wok, heat cooking oil and pour the batter with the assistance of the small ladle, and fry on medium flame until golden brown.
  3. After frying, allow them to calm down for five minutes.
  4. In a bowl, upload lukewarm water, and fried baray and let them soak for eight-10 minutes then take them out from the water and squeeze lightly to cast off extra water & set them apart.
  5. In a saucepan, upload cornflour, and water & whisk nicely.
  6. Turn at the flame and cook on low flame till it becomes obvious & thickens and whisk constantly.
  7. Let it cool completely.
  8. In a bowl, upload yogurt, sugar, and dissolved cornflour mixture & whisk well.
  9. Refrigerate until use.

2. Imli ki Meethi Chutney:

  1. In a saucepan, add jaggery, tamarind pulp, and water, mix nicely & deliver it to a boil.
  2. Remove scum and add purple chili powder, salt, black salt, carom seeds, ginger powder, and orange meal coloration & mix well.
  3. In cornflour, upload water and whisk nicely.
  4. Now upload dissolved cornflour, blend well and prepare dinner on medium till thickens (2-three minutes).
  5. Let it cool.
  6. Store in a smooth & sterilized jar.

3. Storage

1 month in the fridge.

4. Spicy Hari Chutney:

  1. In a blender jug, add clean coriander, mint leaves, inexperienced chilies, onion, garlic, water & mixture properly.
  2. In a pot, upload cooking oil, and green paste, mix properly & convey it to a boil.
  3. Add salt, cumin seeds, citric acid, and lemon juice blend well & prepare dinner for 1-2 minutes.
  4. In cornflour, upload water and whisk properly.
  5. Now upload dissolved cornflour, blend well and cook dinner on medium till thickens (2-three mins).
  6. Let it cool.
  7. Store in a smooth & sterilized jar.

5. Storage:

1 month in the refrigerator.

6. Assembling:

  1. In a serving dish, upload prepared baray, sprinkle chaat masala, upload organized yogurt, boiled potato, tomato, cucumber, onion, spicy Hari chutney,imli ki meethi chutney, inexperienced chili, prepared yogurt, sprinkle chaat masala, red chili crushed, spicy Hari chutney,imli ki meethi chutney, papri, sparkling coriander & serve!
  2. On a serving plate, upload prepared baray & damage them.
  3. Add prepared yogurt, sprinkle chaat masala, upload tomato, boiled potato, cucumber, onion, inexperienced chili, highly spiced Hari chutney,imli ki meethi chutney, organized yogurt, sprinkle crimson chili crushed, chaat masala, papri & serve!